Homemade candy has been a holiday tradition for hundreds of years. Readers submitted almost 300 candy entries of their family holiday favorites, making it a difficult decision narrowing down entries.
Ultimately, winners emerged as judges sampled from 14 different selections including a variety of caramels, fudge, toffee, hard candies and chewy favorites.
First place went to the winning combination of toasted nuts, toffee and chocolate in Linda Pittman’s Triple Nut Toffee. The Honey Caramels, submitted by Jerry Daugherty, were a close second place for their smooth luscious texture and Carol Walk’s Snickers Fudge placed third for its chocolate, peanut, caramel combo that tastes just like its namesake.
The five honorable mentions are: Chocolate Amaretto Snowballs, submitted by Nancy H. Peterson; Rock Candy, submitted by Diane Sherman; Pecan Espresso Bark, submitted by Barbara Wiesen; Nougat, submitted by Mary H. Hammann; and Maple Bacon Fudge, submitted by Dorothy Billington.
View all submissions below. There will be something to entice the sweet tooth in every family.
Rocky Road Fudge (Rocks, Optional)
8 ounces marshmellows (frozen) (Do not use minature marshmellows)
1 can (12 ounces) evaporated milk
4 cups cane sugar
1 cup real butter (2 cubes)
2 packages (12 ounces, each) of semi-sweet chocolate chips; Ghiradelli or similar good quality chocolate
1 cup of chopped walnuts (optional)
1 Tablespoon real vanilla extract
~1) Place frozen marshmellows*, chocolate chips, butter, nuts (optional), and vanilla in very large stainless steel bowl and set aside.
~2) Mix evaporated milk and sugar in large, heavy-bottomed, sauce pan. Stirring constantly, bring to a boil over medium heat. When mixture reaches a rolling boil begin timing and maintain at rolling boil for exactly 6 minutes (all the while stirring constantly!)
~3) Immediately remove hot milk and sugar mixture from stove and pour above over ingredients in large bowl in step 1
~4) Beat well until all ingredients are blended and fudge takes on a shiny appearance. *Note: The marshmellows, because they are frozen, will not completely melt but will be distributed through the fudge in small chunks to give it a ‘rocky road’ appearance.
~5) Pour fudge evenly on two buttered 11x 14 sheet pans and refrigerate overnight. Cut into 1 inch pieces to serve. Keeps very well (up to 3 months – it wont last that long!) refrigerated and kept in covered tins between layers of parchment paper.
Egyptian Electric Cooperative Association
This delicious, “smooth as silk” , fudge was my grandmother Zelma’s favorite holiday recipe! She liked it because it made a large batch for sharing with friends and family. A big plate of this fudge was always on the table at Christmas in our growing-up years. My grandmother’s signatures in the kitchen were simplicity and ease with delicious flavor. This recipe reflects that! Our Zelma independently & sucessfully raised 3 children, ran a chicken farm, and made her own, gorgeous clothes – all the while maintaining a great sense of humor!